Butter Pecan Cake Recipe

This Butter Pecan Cake recipe is the perfect cake for all of your holiday special occasions. Easy-to-make cake layers full of rich nutty pecans and buttery goodness make this a cake all of your guests will be raving about! Thanks to Regan Jones at This Baking Life for partnering with us to create this simple and delicious recipe. 

What I love about this Butter Pecan Cake

I’ve made a classic old-fashioned cake even easier to add to your holiday dessert table by starting with a cake mix. This Butter Pecan Cake is an extremely moist cake, full of buttery flavor and high-quality crunchy pecans from Sunnyland Farms.

Frequently Asked Questions about Butter Pecan Cake

Can I make this cake in a Bundt pan?

Yes. You'll likely need to cook it for around 50 to 60 minutes, checking for doneness as directed with a wooden pick.

What is the best way to toast pecans?

For a recipe like this that needs 2 cups total of pecans, the best way to toast pecans is in the oven. Spread pecans evenly out on a rimmed baking sheet and bake in a preheated 350 degrees F oven until they just begin to brown and smell "toasty", stirring halfway through cook time, 7 to 10 minutes. If you have a smaller batch of pecans, try toasting your pecans in a medium skillet over medium heat until toasty and fragrant, about 3-4 minutes.

Here at Sunnyland, we help you keep it easy by offering various pecan types to buy. You can get our signature mammoth pecan halves and chop and toast yourself, small pecan pieces already chopped, or pecans already toasted. Or - get our pecan pieces combo to get the right-size pecans for your baking needs.

Can I freeze this cake?

I recommend freezing the unfrosted layers (up to 3 months) wrapped tightly in plastic wrap and aluminum foil. When ready to assemble the cake, prepare Frosting. Cake can be assembled with frozen cake layers, allowing to thaw in the refrigerator 24 hours.

If I don't have baking spray with flour, what else can I use?

Before baking spray was so easy to find, I used to grease pans with butter or shortening and dust with a little bit of flour to prevent sticking. You could also line your cake pans with parchment paper to help prevent sticking.

I only have unsalted butter on hand. Can I use that?

Yes. I don't think you will notice a difference in flavor.

Easy Butter Pecan Cake

Cake Layers

• Baking spray with flour
• 1 (15.25-oz.) box yellow cake mix
• 1 (3.4-oz.) box vanilla instant pudding
• 1 cup butter, melted
• 1 cup brown sugar
• 1 cup tap water or fat-free  milk
• 4 large eggs, at room temperature
• 1/4 tsp. maple extract (optional)
• 1 cup coarsely chopped pecans, toasted 

Frosting

• 1 1/2 (8-oz.) pkg. cream cheese, softened
• 1/2 cup butter, softened
• 1 (16-oz.) pkg. powdered sugar
• 1 cup coarsely chopped pecans, toasted 
• 1 tsp. vanilla extract

1. Prepare the Cake Layers: Preheat oven to 350 degrees F. Coat 2 (8-inch) round cake pans with baking spray; set aside.
2. Add cake mix, pudding, butter, brown sugar, water, eggs, and maple extract, as desired, to a large bowl. Beat at medium speed with an electric mixer until creamy, 1 to 2 minutes; stir in pecans. Divide cake batter between prepared pans.
3. Bake in preheated on center racks of oven until a wooden pick inserted in center comes out clean, 48 to 50 minutes. Let Cake Layers cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire racks, about 2 hours.
4. Meanwhile, prepare the Frosting: Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy, 1 to 2 minutes. Gradually add powdered sugar to cream cheese mixture; beat until light and fluffy, 1 to 2 minutes. Stir in pecans and vanilla.
5. Place 1 Cake Layer on a  plate. Spread one-third of the Frosting evenly over top of the layer. Top with remaining Cake Layer. Spread remaining Frosting over top layer and sides of whole cake. Store any leftover cake in an airtight container in the refrigerator.